I admit, I’ve been neglecting the blog, but with good reason. With the Canadian parliamentary crisis, and my book publishing course drawing to a close, all of my active brain cells have been otherwise occupied.
Here’s my promised update on my “What’s Cooking for Christmas” series for CTV.ca’s holiday guide.
With just a couple of weeks to go before Christmas, if you’re still desperately rifling through gravy-splotched recipes, here are some new ideas:
- Try award-winning cookbook author Bonnie Stern’s latkes recipe.
- Or maybe you have no time? Try the “Surreal Gourmet” Bob Blumer’s five-minute turkey dinner.
- If you’d like to inject some Asian flavour into your holiday meal, try globe-trotting gourmet Naomi Duguid’s Thai sticky rice.
- You must have heard of food writer Jennifer MacLagan by now. In her latest book “Fat” she makes the case the maligned “greasy killer” is not only delicious but good for you. She shared with me her recipe for shortbread.
- And finally, master of French cuisine Didier Leroy shared with me his recipe for honey-roasted chestnut soup.
Not to give too much away, but I’ve finally cemented some of my own holiday menus. For my sister’s dinner party, apple spiced walnut cupcakes with buttercream frosting. For my friend’s holiday brunch, I’ll make hazelnut scones and mango butter. For my work potluck, festive cheesecake pops.
For my cousins’ Christmas get-together, I’ll make vanilla cupcakes with dulce de leche filling and fondant. For Christmas eve dinner, I’ll take either a cherry-chocolate trifle, or cappuccino cupcakes with chocolate frosting. For Christmas Day, Tana Ramsay’s ham, spinach and Gruyere croissant ring, which I’ve made once before to great fanfare, and sticky toffee pudding. I’ll post pictures, I promise.